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I’m back home after a couple of very nice days in Colonial Williamsburg with Ken. Mostly I shot video rather than photos. I’ll post a video after I get the editing done.<\/p>\n
Onion pie, it seems, is a Williamsburg specialty. The recipe in the link below calls for boiled eggs sliced into the pie. The version of onion pie that we had at Chowning’s Tavern, however, had a fried egg on top of the pie but no egg inside the pie. I think that would be my preference. I’ll make an onion pie some chilly day and use Chowning’s Tavern’s method. I would assume that this pie was an English favorite that the American colonists brought with them.<\/p>\n
Recipe for Williamsburg onion pie<\/strong><\/a><\/p>\n The recipe above is based on an 18th Century recipe:<\/p>\n Wash and pare some potatoes and cut them in slices, peel some onions, cut them in slices, pare some apples and slice them, make a good crust, cover your dish, lay a quarter of a pound of butter all over, take a quarter of an ounce of mace beat fine, a nutmeg grated, a tea-spoonful of beaten pepper, three tea-spoonfuls of salt; mix all together, strew some over the butter, lay a layer of potatoes, a layer of onions, a layer of apples, and a layer of eggs, and so on till you have filled your pie, strewing a little of the seasoning between each layer, and a quarter of a pound of butter in bits, and six spoonfuls of water; close your pie, and bake it an hour and a half. A pound of potatoes, a pound of onions, a pound of apples, and twelve eggs will do.<\/em><\/p>\n \u2014 Glasse, Hannah, The Art of Cookery Made Plain and Easy<\/em>, page 259<\/p>\n","protected":false},"excerpt":{"rendered":" Onion pie with brown ale, Chowning’s Tavern, Williamsburg I’m back home after a couple of very nice days in Colonial Williamsburg with Ken. Mostly I shot video rather than photos. I’ll post a video after I get the editing done. Onion pie, it seems, is a Williamsburg specialty. The recipe in the link below calls … Continue reading “Williamsburg onion pie”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4],"tags":[],"class_list":["post-24709","post","type-post","status-publish","format-standard","hentry","category-culture","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/24709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24709"}],"version-history":[{"count":6,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/24709\/revisions"}],"predecessor-version":[{"id":24716,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/24709\/revisions\/24716"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}